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Cheese from Italy, all of Friuli-Venezia Giulia, the provinces of Belluno and Treviso, and parts of Padua and Venice
Raw or thermised cow milk, never pasteurised, is warmed to 32–36 °C, seeded with a natural or selected thermophilic starter and set with calf rennet. The curd is broken to rice-grain size, cooked at 42–48 °C, pressed in marked bands and salted dry or in light brine. It ripens at least 60 days, and wheels aged a year or more are used for grating.
| Cow milk | From consecutive milkings collected within 48 h of the first; processed within 30 h of collection; heat treatment must leave the phosphatase test clearly positive, so the milk is raw or thermised[montasio-dis-2012][innocente2013] |
| Natural or selected starter (lattoinnesto) | A milk starter rich in cocci, made from milk of the area[montasio-dis-2012] |
| Calf rennet, liquid or powder | [montasio-dis-2012] |
| Salt | [montasio-dis-2012] |
| Lysozyme | The specification allows lysozyme; a 2024 trial found it prevented the late-blowing defect[montasio-dis-2012][trevisiol2024] |
| Starter | natural or selected thermophilic starter (lattoinnesto) |
Total time across the recorded steps: 2 months
What changes: Raw or lightly heated cow milk is warmed to 32–36 °C in the vat
Milk may not be pasteurised; on the farm it may only be chilled, to no lower than 4 °C. Output: warm milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw or thermised cow milk, never pasteurised, is warmed to 32–36 °C, seeded with a natural or selected thermophilic starter and set with calf rennet. The curd is broken to rice-grain size, cooked at 42–48 °C, pressed in marked bands and salted dry or in light brine. It ripens at least 60 days, and wheels aged a year or more are used for grating. Made in 7 steps over 2 months. The longest step, ripen at least 60 days, takes at least 2 months (Consorzio per la tutela del formaggio Montasi…) and runs at at least 8 °C (Consorzio per la tutela del formaggio Montasi…). Streptococcus thermophilus, the main lactic bacterium through all of ripening and the strongest acidifier does most of the fermenting.
| Main step | at least 2 monthsSet[montasio-dis-2012] | Ripen at least 60 days |
|---|---|---|
| Temperature | at least 8 °CSet[montasio-dis-2012] | Ripen at least 60 days |
The rules call Montasio a cooked cheese, but its curd is cooked only to 42–48 °C, and a dairy-science paper calls it semi-cooked. It is sold young, from 60 days, as a table cheese, and the same wheel aged a year becomes a grating cheese. The milk may never be pasteurised.
The milk is never pasteurised, so the rules require at least 60 days of ripening. In a study of 6 batches, Enterobacteriaceae, including E. coli, were still detectable at 120 days, and some isolates could form histamine and other biogenic amines. A 60-day minimum does not guarantee safety. Studies that inoculated cheese milk, mostly for Cheddar, found E. coli O157:H7 and Listeria alive well beyond 60 days, though Listeria levels typically fell. The 2008 thesis that reviews them also notes limited evidence of illness from raw-milk hard cheese aged 60 days. ANSES, the French food-safety agency, advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheese, except cooked pressed kinds such as Gruyère. This curd is cooked only to 42–48 °C, below the 50–53 °C of Swiss cheese, so do not assume it qualifies.
Hazards the sources name: Enterobacteriaceae (Enterobacter cloacae, Escherichia coli, Hafnia alvei), detectable up to 120 days in 6 batches; Late-blowing defect, seen only in the 2024 trial batch made without lysozyme or added Lb. casei strains.
Every number is labelled with how it is known. How this atlas is made
The registration summary says the name refers to the Julian Alps, whose vast high plateau has long been known for summer mountain grazing. Montasio appears in the price lists of San Daniele and Udine in 1773–1775, priced above similar local cheeses. From about 1880 village cooperatives (latterie turnarie) spread from Cadore across Friuli and the Veneto, reaching about 350 by 1915 and over 650 dairies by the 1960s. A dairy school founded in Friuli in 1925 trained its cheesemakers.
